Ricotta Coconut Truffles
This recipe makes delectable white chocolate and coconut truffles. The almond in the centre is optional but recommended!
Ingredients
Serves: 16
- 100g desiccated coconut
- 60g icing sugar
- 100g ricotta cheese
- 16 whole almonds
- 70g chopped white chocolate
- 3 tablespoons cream
- 50g desiccated coconut, or enough to coat
Directions
Preparation:20min ›
Cook:1hour ›
Ready in:1hour20min
- For the filing: In a medium bowl, mix together coconut, sugar and ricotta cheese to form a dough. Divide into 16 portions.
- Roll each portion into a ball, pressing one almond each into the centre of each; cool in freezer for 20 minutes.
- Place the white chocolate in a large stainless steel bowl and set over a saucepan of barely simmering water to melt. While the chocolate is melting, stir in the cream. Use a cocktail stick or fork to dip the truffles in the chocolate mixture.
- Arrange coated truffles on a platter. Sprinkle remaining coconut over the truffles while the chocolate is still melted. Cool in refrigerator until the chocolate coating hardens.
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Reviews and Ratings
Global Ratings:
(30)
Reviews in English (24)
Altered ingredient amounts. Used a little less cream for the ganache (choc/cream mix) as I found it a littel runny. - 15 Apr 2009
THIS IS EXCELLENT! taste like home made Rafaellos!! OMG to die for - Thanks so much. A new favourite for me - 15 Apr 2009
loved, loved, loved them! My family scoffed them in 5 mins..will definitely be making these again! - 05 May 2011